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Food Sci Nutr

Title:		Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees
Author(s):		Wang Q; Chen D; Zhang Q; Qin D; Jiang X; Li H; Fang K; Cao J; Wu H;
Address:		"Tea Research Institute, Guangdong Academy of Agricultural Sciences Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization Guangzhou China. Department of Plant and Soil Sciences Mississippi State University Starkville MS USA"
Journal Title:		Food Sci Nutr
Year:		2019
Volume:		20190811
Issue:		9
Page Number:		3017 - 3029
DOI:		10.1002/fsn3.1159
ISSN/ISBN:		2048-7177 (Print) 2048-7177 (Electronic) 2048-7177 (Linking)
Abstract:		"Volatile flavor compounds (VFCs) and nutrients in Viscum articulatum Burm.f. parasitic on ancient tea trees (named TM) were studied in this research by headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) and conventional methods. Sixty-six volatile compounds belonging to different classes were identified by GC-MS. The ketones, alcohols, and aldehydes were the principal aroma groups in TM according to principle component analysis (PCA). The most abundant aroma components in TM included benzaldehyde (9.64%), geranylacetone (7.92%), epoxy-beta-ionone (7.71%), beta-linalool (7.35%), methyl salicylate (6.96%), and hotrienol (6.14%), significantly higher than CKs (p < .05). The positive PC1 and PC2 in TM were correlated with benzaldehyde, hotrienol, methyl salicylate, and geranylacetone. The mistletoes could be differentiated from CKs due to the difference in aroma compounds. Clean and fresh, woody and nutty odor with minor floral scent was the characteristics of TM. Analysis of the nutritional components showed that contents of polyphenols and catechins in TM were at trace levels, significantly lower than CKs (p < .05). The total contents of polyphenols, amino acids, carbohydrates, and caffeine in TM were significantly lower from the total soluble solids (p < .05), indicating that there were still lots of compounds undetected in TM. The sensory test showed that the taste and aroma in TM can be accepted, which indicates TM could be developed into alternative tea drinks in the future"
Keywords:		Viscum articulatum Burm.f.aroma nutrients;
Notes:		"PubMed-not-MEDLINEWang, Qiushuang Chen, Dong Zhang, Qianwen Qin, Dandan Jiang, Xiaohui Li, Hongjian Fang, Kaixing Cao, Junxi Wu, Hualing eng 2019/10/02 Food Sci Nutr. 2019 Aug 11; 7(9):3017-3029. doi: 10.1002/fsn3.1159. eCollection 2019 Sep"